Reads the BEO to be informed of the menu for the event
Ensures mise en place is always observed before leaving Albergus
Presents the food aesthetically, if necessary, makes sure that the proper garnishes are suitable to the food and proper serving dishes are used.
Make sure that all operating equipment is handled properly by the pantry staff in accordance with SOP to ensure work efficiency and delivery of quality of food to the guest
Coordinates with Head Waiter/Captain Waiter regarding the following:
Actual eating time
Menu, its ingredients and preparation method
Portion size for buffet assisted...